1 1/2 C. Broccoli Florets, steamed
12 oz. Scallops
1/4 C. Orange Juice
1 tsp. Orange Zest, very finely grated
1/4 C. White Wine
1 T. fresh grated Ginger
2 cloves garlic, pressed or crushed
1 tsp. Soy Sauce
2 tsp. cold Butter
chopped Scallion tops, for Garnish

Mix orange juice, zest, wine, ginger, garlic and soy sauce in a small bowl and blend well; set aside. Spray nonstick pan with cooking spray over fairly high heat. Add scallops and cook, stirring frequently, until scallops are opaque, 2-3 minutes. Try not to overcook the scallops or the texture isn’t very nice. Remove scallops. Add the orange juice mixture to the pan juices and bring to boil. Cook, whisking, until sauce is slightly reduced, 3-5 minutes. Stir in the cold butter, continuing to whisk constantly until melted. Return scallops to the pan, add the steamed broccoli, and cook for around 1 minute, tossing gently, just to coat with sauce and make sure its all still warmed through. Top with scallions and serve.

Yield: 2 servings
Calories: 238
Fat: 4.3g
Fiber: 5.8g